The consumers insatiable demand for low fat meat products has fuelled the search for process of making low fat meat emulsion and emulsion type meat products that do not leave the product bereft of the appearance, texture and flavor normally associated with full fat meat emulsion products having the higher fat content. According to the present invention, fat content of such meat products can be reduced by the replacement of a portion animal/vegetable fat content with processed plant based gel. In present invention low fat meat emulsion and emulsion type meat products formed from an admixture containing about 60-80% ground meat particles and upto 10% processed plant gel solution. This plant based gel contributed positively to textural and sensory properties of the meat emulsion and acted as a potent fat replacer by decreasing the fat content upto 40% in final meat emulsion and emulsion type meat products.
